TRADITIONAL AMISH CHOCOLATE WHOOPIE PIES
An authentic Amish recipe that I brought home from northern Indiana. I've included the traditional filling recipe as well as the modern version. Enjoy!
Provided by Family Favorites
Categories Chocolate
Time 35m
Number Of Ingredients 21
Steps:
- 1. Chocolate Cake/Cookie Part- Combine sugar, oil and eggs in large mixing bowl. Beat until creamy. Sift together flour, dry cocoa and salt. Add dry ingredients to creamed mixture alternately with sour milk or buttermilk. Stir in vanilla.
- 2. In separate bowl, whisk baking soda and hot water together until soda is dissolved. Stir into batter until thoroughly mixed.
- 3. Drop by rounded spoonfuls of desired size onto well greased baking sheets. Bake at 350 degrees for 8-10 minutes, or until top springs back when touched. (For moist Whoopie Pies, avoid over baking.)
- 4. Remove from sheets and allow to cool completely. Spread filling on flat side of one cookie and top with another. Wrap completed Whoopie Pies individually in Saran Wrap.
- 5. Traditional Filling- Mix together egg whites, 2 cups of sugar and vanilla. Beat in Crisco and remaining sugar.
- 6. Modern Filling- Beat together butter, confectioners sugar, marshmallow fluff and vanilla until smooth, approx. 3 minutes. Fill cookies as above.
WHOOPIE PUMPKIN PIES
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 55m
Yield 12 whoopie pies
Number Of Ingredients 16
Steps:
- Make the cookies: Line 3 baking sheets with parchment paper (or use 2 baking sheets and bake the cookies in batches). Preheat the oven to 400 degrees F. Using a stand mixer, beat the butter and granulated sugar until light and fluffy. Beat in the egg, then the buttermilk and vanilla. Whisk the flour, cocoa powder, baking soda, baking powder and salt in a bowl. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop 8 scoops of batter, about 2 tablespoons each, onto each prepared baking sheet, spacing them 3 inches apart. Bake until the edges are set but the cookies are still soft, about 8 minutes. Remove from the oven and let the cookies cool 2 minutes on the baking sheets, then transfer to racks and let cool completely.
- Make the filling: Beat the cream cheese and butter in a small bowl with a mixer until smooth. Slowly beat in the confectioners' sugar until smooth. Add the pumpkin, cinnamon and salt and beat until smooth.
- To assemble the whoopie pies, spread a heaping tablespoonful of filling on the flat side of a cookie and sandwich with another cookie. Repeat with the remaining cookies.
AMISH PUMPKIN WHOOPIE PIES
I first sampled these whoopie pies after my daughter Alisha choose them, after winning a prize for a cake walk, at a school Fall festival. We enjoyed them on the way home that night! We liked them so much, The next day, I ask the secretary in the office if she knew who had brought these whoopie pies in for the cake walk. The...
Provided by Dana S.
Categories Cookies
Time 40m
Number Of Ingredients 16
Steps:
- 1. Mix flour, spices, baking powder and baking soda.
- 2. In a separate bowl, beat together pumpkin, egg yolks, brown sugar, oil and vanilla. Gradually add dry ingredients, beating well.
- 3. Drop by tablespoonful onto lightly greased or parchment lined baking sheet.
- 4. Bake at 350 degrees F. for 12 to 15 minutes, do not overbake.
- 5. Let cool one minute on cookie sheet, then remove to wire cooling rack.
- 6. For Filling: Beat 1/2 cup butter, 8-oz. soft cream cheese, and 1 teaspoon vanilla.
- 7. Gradually add in one pound of confectioners' sugar and beat until creamy.
- 8. Spread cream cheese filling generously between 2 cookies.
PUMPKIN WHOOPIE PIES
A delicious pumpkin cookie that can be eaten single or filled with whoopie pie filling to make it even better.
Provided by V. Stogner
Categories Fruits and Vegetables Vegetables Squash
Yield 18
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
- Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well.
- Drop dough by heaping teaspoons onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.
- To Make Whoopie Pie Filling: Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners' sugar. Mix well then beat in the shortening and the remaining cup of confectioners' sugar. Beat until light and fluffy.
Nutrition Facts : Calories 424.8 calories, Carbohydrate 55.8 g, Cholesterol 20.8 mg, Fat 21.7 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 4 g, Sodium 294.9 mg, Sugar 37.7 g
PUMPKIN WHOOPIE PIES
My kids start begging me for these cakelike sandwich cookies as soon as autumn arrives. I haven't met a person yet who doesn't like these fun treats. -Deb Stuber, Carlisle, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 400°. Cream shortening and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk the next 6 ingredients; beat into creamed mixture alternately with pumpkin., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly with the back of a spoon. Bake 10-11 minutes. Remove to wire racks to cool., For filling, combine flour and salt in a small saucepan. Gradually whisk in milk until smooth; bring to a boil over medium-high heat. Reduce heat to medium; cook and stir until thickened, about 2 minutes. Refrigerate, covered, until completely cooled., In another bowl, beat shortening, confectioners' sugar and vanilla until smooth. Add chilled milk mixture; beat until light and fluffy, about 7 minutes. Spread on the bottoms of half of the cookies; cover with remaining cookies. Store in the refrigerator.
Nutrition Facts : Calories 344 calories, Fat 17g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 284mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
WHOOPIE PIES
Make and share this Whoopie Pies recipe from Food.com.
Provided by iguana
Categories Dessert
Time 55m
Yield 15 pies, 15 serving(s)
Number Of Ingredients 15
Steps:
- Cream shortening and sugar.
- Add eggs and beat well.
- Sift together dry ingredients.
- Combine milk and vanilla in measuring cup.
- Add dry ingredients in alternation with milk mixture, mixing well after each addition Drop tablespoons of batter onto parchment paper on a cookie sheet.
- Bake at 375 until puffed and firm to the touch, about 10-12 minutes.
- Do not overbake.
- Cream together butter, vanilla, salt, and confectioner's sugar for filling.
- Add just enough milk to make a spreadable consistency.
- Sandwich a generous amount of filling between two cake halves.
Nutrition Facts : Calories 359.7, Fat 14.2, SaturatedFat 5.5, Cholesterol 35.8, Sodium 290.3, Carbohydrate 56, Fiber 1.5, Sugar 37, Protein 4.2
DELICIOUS PUMPKIN WHOOPIE PIES
Make and share this Delicious Pumpkin Whoopie Pies recipe from Food.com.
Provided by Barbell Bunny
Categories Dessert
Time 45m
Yield 6 whoopie pies, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°.
- Line two baking sheets with parchment paper.
- In a large bowl, whisk together the melted butter and brown sugar until smooth.
- Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt.
- Using a rubber spatula, fold in the flour.
- Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet.
- Bake until springy to the touch, about 10 minutes.
- Transfer to a rack to cool completely.
- Meanwhile, using an electric mixer, cream the softened butter with the cream cheese.
- Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla.
- Mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
- Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.
Nutrition Facts : Calories 656.1, Fat 31.7, SaturatedFat 18.9, Cholesterol 143.8, Sodium 758.9, Carbohydrate 87.6, Fiber 2.3, Sugar 57.5, Protein 7.6
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